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Risotto is usually made with rice, but did you know you can apply the same cooking method to other grains—like barley, buckwheat or quinoa—for equally creamy results? Here, Urvashi Pitre demonstrates with farro, making risotto with butternut squash and scallions from her new Instant Pot Miracle Vegetarian Cookbook. It’s luxurious but surprisingly light, and you barely have to stir a thing.
“I try to eat low-carb for the most part,” Pitre writes. “I also give away a lot of the food that I test for recipes, since I do a lot of cooking. Yeah, I didn’t give this one away. I ate and ate and ate this—until it was all gone and I had a bit of a tummyache! It is so good and just perfect for fall. It would make a great addition to your holiday table as well.”
Excerpted from Instant Pot Miracle Vegetarian Cookbook © 2020 by Urvashi Pitre. Photography © 2020 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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